Spring into cooking Maya Campbell Spring is the perfect time to enjoy these sustainable and locally-sourced recipes. Aside from being easy to make, they are all delicious!
Carbonara makes 4 servings
Ingredients: • • • • • •
12 oz of rigatoni or spaghetti 7 oz of guanciale, pancetta, or bacon 4 large eggs 1 cup + 1 tablespoon of pecorino romano 2-3 pinches of kosher salt Freshly ground black pepper, to taste
Directions: 1. 2.
3. 4. 5.
Pour 12 cups of water and a couple pinches of salt into a large pot and boil over medium-high heat. While water is boiling, prepare the carbonara. Cut guanciale (if using) into small pieces and simmer in a frying pan over medium heat for 2-3 minutes. Stir occasionally, keeping in mind that the more you cook guanciale, the more crispy it will become. If cooking with pancetta, cook until crispy. When cooked to required texture, cover and set aside. Whisk the pecorino romano into the eggs, and then add black pepper. Mix quickly with a fork or whisk until a creamy sauce is formed. Set aside the sauce and add the pasta into the boiling water. Follow box directions and cook to al dente. Reserve 1 cup of pasta water. While pasta is cooking, bring your egg sauce near you so that it’s easily accessible. After pasta is cooked, quickly strain and add to the pan over high heat with the guanciale, mix for 10 seconds, and then turn off the heat and add the eggs. Mix vigorously until sauce is creamy. If the pasta is too liquidy, add grated pecorino. If it’s too clumpy, add 1-2 tbsp of pasta water.
10 HIGHLANDER FUN
